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Sun-Dried Tomato & Parsley Damper
At a Glance
- Prep
- 5 minutes
- Cook
- 15 minutes
- Total
- 20 minutes
- Servings
- 1 loaf, 4 serving(s)
Categories
- Quick Breads
- Baking
- Easy
Dietary
- Low Cholesterol
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
198.6
per serving
794.4 for selected servings
Fat
1.1g
per serving
4.4g for selected servings
Sugar
4.2g
per serving
16.8g for selected servings
Protein
7g
per serving
28g for selected servings
Carbohydrates
39.9g
per serving
159.6g for selected servings
Simple & quick just how all breads should be. This is also great with some parmesan cheese added.
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Equipment
Baking tray, Mixing bowl
Ingredients
- 1 1/2 cups self-raising flour
- 1/3 cup sun-dried tomato, well drained & chopped
- 1/3 cup parsley, finely chopped
- 3/4 cup low-fat milk
- 1 pinch salt
Instructions
Preheat oven to 200°C.
Lightly grease a baking tray.
Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
Turn onto a lightly floured surface;knead briefly.
Shape into a 12cm round on tray. Lightly brush with milk.
Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.
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